How do you fancy a stunningly smooth, creamy cheese sauce with a harissa kick, generously enveloping perfectly cooked pasta and topped with a sprinkling of impossibly tempting cheese? And how about if the whole dish is gluten-free?
Well, thanks to MasterChef UK 2016 Champion Jane Devonshire, I have the perfect recipe for you that ticks every single box that good mac and cheese should tick - it's comforting, creamy, smooth and delicious.
This harissa mac and cheese recipe is featured in Jane's debut cookbook, Hassle Free Gluten Free, which has been released in association with Coeliac UK, and features 100 delicious and easy-to-make recipes.
Jane's inspiration comes from feeding her 14-year-old son, who has coeliac disease - a lifelong autoimmune disease that means it's essential he doesn't consume any gluten. With so many years of experience creating comforting meals for her family, it's no surprise that Hassle Free Gluten Free is packed with fantastically tasty dishes that everyone will love.
In Jane's book, you'll find everything from soups, to pasta, cakes, to arancini - there's something to please everyone.
I decided to make her harissa mac and cheese to share with you all. It's a wonderfully creamy, moreish dish, and the addition of harissa is absolutely inspired. We all love it.
About this dish, Jane writes:
"If I fed Ben his favourite mac and cheese every day, he would be in heaven - I think it's the whole teenage carb-loading thing. This recipe is for my standard cheese sauce, which works perfectly every time with this quantity of pasta. The addition of harissa gives it a bit of spice and a lovely warming feel for those cold nights, however I have been known to throw leeks, ham, lots of vegetables and other things that need eating up into the pasta just before it goes into the oven - it's one of those wonderfully adaptable dishes."
Here's how to make it.
Ingredients
- 400 g (14.11 oz) gluten-free pasta I use penne or fusilli as gluten-free macaroni can be hard to find
- 6 tbsp cornflour (cornstarch)
- 800 ml (1.69 pint) whole milk plus a little extra for making the cornflour paste
- 250 g (8.82 oz) extra-mature Cheddar cheese grated, plus extra for sprinkling (vegetarian if required)
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative grated
- 2 tbsp harissa paste make sure it's gluten-free
- pinch sea salt flakes
Equipment
Instructions
Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Bring a large pan of water to the boil, add the pasta and parboil for 6-7 minutes; it needs to be about half-cooked. Drain the pasta and set aside.
Mix the cornflour with a little milk until it is the consistency of double cream.
Put the milk into a saucepan and bring to the boil, then reduce the heat to a simmer and slowly add the cornflour paste, stirring or whisking all the time. Keep stirring/whisking for a couple of minutes – the milk will thicken quickly but you need to cook out the cornflour.
Remove from the heat and immediately add the Cheddar and Parmesan. Beat in until you have a smooth, thick cheese sauce.
Add the harissa paste and salt and stir in.
Add the partially cooked pasta, stir through.
(Look at how gorgeous and creamy it is!!)
Place in a baking dish (my pan was ovenproof so I didn't need to) and sprinkle over a little extra cheddar cheese (I put quite a large handful on because J and JD like a crisp cheese top on their mac and cheese with all the creamy goodness beneath).
Place in the oven for 30 minutes, until golden and bubbling. This is best eaten as soon as you can without the cheese burning your mouth.
We are so impressed, Jane! This recipe out-of-this-world delicious! Don't forget to pick up Jane's book for yourself. It's available to buy now!
What did you think of this delicious gluten-free harissa mac and cheese recipe? Will you give it a go?
Print this gluten-free harissa mac and cheese recipe
Gluten Free Harissa Mac and Cheese Recipe
Ingredients
- 400 g (14.11 oz) gluten-free pasta I use penne or fusilli as gluten-free macaroni can be hard to find
- 6 tbsp cornflour (cornstarch)
- 800 ml (1.69 pint) whole milk plus a little extra for making the cornflour paste
- 250 g (8.82 oz) extra-mature Cheddar cheese grated, plus extra for sprinkling (vegetarian if required)
- 50 g (1.76 oz) Parmesan or vegetarian hard cheese alternative grated
- 2 tbsp harissa paste make sure it's gluten-free
- pinch sea salt flakes
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Bring a large pan of water to the boil, add the pasta and parboil for 6-7 minutes; it needs to be about half-cooked. Drain the pasta and set aside.
- Mix the cornflour with a little milk until it is the consistency of double cream.
- Put the milk into a saucepan and bring to the boil, then reduce the heat to a simmer and slowly add the cornflour paste, stirring or whisking all the time. Keep stirring/whisking for a couple of minutes – the milk will thicken quickly but you need to cook out the cornflour.
- Remove from the heat and immediately add the Cheddar and Parmesan. Beat in until you have a smooth, thick cheese sauce.
- Add the harissa paste and salt and stir in, then add the partially cooked pasta, stir through, and place in a baking dish.
- Sprinkle over a little extra Cheddar cheese and place in the oven for 30 minutes, until golden and bubbling. This is best eaten as soon as you can without the cheese burning your mouth.
Video
Nutrition
Bloomsbury sent me a copy of the book. Recipe reproduced with permission.
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Puja says
We love mac and cheese. This recipe sounds healthy and yummy.
Emily Leary says
We all love mac and cheese in our house and Jane's recipe is a great hit! Enjoy :)
Karyl Henry says
I've never heard of harissa, but I love to try out unique spices. I'll definitely have to check it out. I love this creamy mac & cheese too! Looks divine
Emily Leary says
I love spicy food too and Jane's recipe is fab and definitely worth a go! Enjoy!
Holly says
What a great recipe! I've never thought to use harissa in a pasta dish - I bet it's so delicious!
Emily Leary says
You're right - this dish is really as delicious as it looks!
Daniela says
Wow! I love the color that the harissa gives this gluten-free mac and cheese. And I can only imagine how warm and spicy it makes it taste. Delicious!
Emily Leary says
I hope that you've been tempted to give this recipe a go - it's so tasty and just right for a family meal at this time of the year!
Jyothi (Jo) says
Yes, i'm a person who can put harissa on every dish. Because i love all things spicy. This is probably the best gluten free mac and cheese recipe I have come across. YUMMM
Emily Leary says
Like you, I love spicy food and Jane Devonshire's recipe is perfect on these chilly autumn evenings. I'm sure you'll enjoy it :)
Tatiana says
Those colors are so vibrant! Excellent gluten free mac and cheese option for us, would love to try
Emily Leary says
Yes, this is such a wonderfully colourful and tasty dish. I hope you give it a try :)
Marisa Franca says
What a delicious looking mac and cheese and certainly this is a heaven sent recipe for those who are gluten intolerant. I'm not too familiar with harissa but I'll have to change that real soon.
Emily Leary says
Yes, Jane's recipe for GF harissa mac and cheese is absolutely delicious! Enjoy :)
Louise says
Ooh, this looks super tasty. I've never tried mac and cheese before, but clearly I should!
Louise x
Emily Leary says
This recipe tastes as good as it looks and if you've never tried mac and cheese before you're in for a treat! Enjoy!
Ellie Plummer says
This looks so delicious and is making me hungry looking at it. I may have to try this out.
Emily Leary says
I hope that you do decide to give Jane's recipe a try, it tastes every bit as good as it looks!
Daphne D Adams says
I have a few gluten free friends so I need to try this for the holidays.
Emily Leary says
I'm sure that your gluten free friends will love Jane's tasty recipe :)